4-course communal table on two themes: barbecue presented global barbecue formats with local flavors, and histories narrates the story of Bahrain’s food history through its ingredients sourcing histories.

A colorful breakfast spread spotlighting local produce from the Budaiya food market, repurposing carrots, dill, and zucchini in playful ways.

A menu composed of wild plants foraged after rainy seasons in Bahrain and the Gulf’s coastal area, to respond to Maryam Alnoaimi’s artwork made from foraged plants.